Fried to perfection, this crispy chicken is flavored with garlic, chipotle and lime.
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Hi - I have not yet tried this particular fried chicken recipe, but love fried chicken and want to learn how to do it right. I think from the video I will be able to get the chicken prepared, but what about keeping it crispy. In the past when I have tried to keep left overs and serve cold fried chicken, the chicken gets soggy and looses the crispiness. Is there any way to keep it crispy and serve it cold?
The only time chicken is the crispiest is when it comes out of the fryer. Once it cools, the skin will naturally soften - that's just the nature of cold chicken that has been fried. To prevent the skin from becoming really soggy, make sure you don't seal it in a container. Just loosely wrap it. If you prefer it crispy, you'll need to serve it hot. Cheers!
I made this recipe this weekend for a family dinner and the chicken was a hit! Flavorful and well cooked and seasoned, everyone complimented me on the dish and my mother even declared it "the best fried chicken" she'd ever had. I used a whole chicken plus a whole split breast to feed 6 and there were surprisingly few leftovers! The most sincere compliment. Thanks Rouxbe!
My husband is a cook and he hates fried chicken because he makes a lot of it at work. I served it with the creamy potato salad and he went crazy over it. thank you for the great recipes! You're helping me to be a better cook than my husband!! the only bad thing is now he doesn't cook it all at home! LOL
I wrote in before I made this chicken asking how to keep it crispy...Well, I have made it 3 times now and let me tell you it is amazing!!! I have always had good luck with the recipe, the flavors are excellent and it is always juicy. I have done skin on, but took the bones out (preference) and it seems to stay good and juicy and the coating stays pretty crispy even the next day when cold. It didn't fall off like some other recipes I have tried. Thanks for an awesome recipe, I have been so afraid to try fried chicken, but with the video and instructions you have made me a pro.
I made my first batch of this chicken with canned chipotle peppers in adobo sauce. I happened to have some on hand in my pantry. Is it possible to make a chipotle pepper paste with dried chipotle peppers and water --which I always have on hand -- rather than the canned (which is more of a specialty item that I purchase sporadically) ?
I really liked this recipe. I served it with the recommended coconut black beans and with the Orange-Quinoa with Sweet Potato salad listed in the recipe database. It was wonderful.
Merely soaking chipotle in water would not produce the same results, as the canned chipotles are in adobo sauce.
If you would like to make your own, here is a recipe that I found that you could try. I have not tried this myself as I really like the canned ones (as well as the bright color). Cheers!
Can i use my stainless steel heavy bottom Pot for this purpose? I see in the video they are using a non stick pan, to do the chicken but my pan would not fit all the chicken.
As well, when the text recipe says 2 Whole Chicken Breasts, there actually stating to get 4 single Breasts bone-in for the recipe right?
Yes, you can shallow fry in stainless-steel (refer to the lesson on How to Shallow & Deep Fry for further information). Yes, you can use 4 single, bone-in breasts; however, most of the time the breasts are attached by the breast bone so we stated 2 whole breasts (4 single breasts in total). Cheers!